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Fudge Sauce

You know what’s better than ice cream? Ice cream topped with homemade fudge sauce! We firmly believe this in the June Test Kitchen and that’s why we developed this simple, hands-off recipe using the Slow Cook cook mode to develop rich, complex flavor. Along with semisweet chocolate, we use a combination of sugars for just the right amount of sweetness. If you prefer a darker, richer sauce, sub some bittersweet chocolate for the semisweet or swap milk chocolate if you want a lighter, creamier sauce. Besides being easy and customizable, this recipe has one more secret--it can be used to make chocolate syrup! Simply omit the butter and chocolate chips and voilà, chocolate syrup! This recipe makes 3 cups of sauce to top your favorite ice cream or just eat by the spoonful--we won’t tell.

Prep Time — 10 min
Cook Time — 4 hours
Servings — 12
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Ingredients

1 cup cocoa

½ cup sugar

½ cup light brown sugar

1 cup whole milk

1 cup water

1 tablespoon vanilla extract

½ teaspoon salt

2 tablespoons unsalted butter

¼ cup semi-sweet chocolate chips

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Combine the sugars and cocoa powder

In a large covered casserole or Dutch oven, combine the cocoa powder, sugar and brown sugar. Whisk to combine and get rid of any lumps.

covered casserole dish

measuring cups

whisk

1 cup cocoa

½ cup sugar

½ cup light brown sugar

Add the rest of the ingredients

Add the milk, water, vanilla and salt. Whisk to combine and cover. Set cooking preferences using the button below.

1 cup whole milk

1 cup water

1 tablespoon vanilla extract

½ teaspoon salt

liquid measuring cup

measuring spoons

Slow cook the fudge sauce

Transfer the covered casserole dish or Dutch oven to the bottom shelf of the June Oven. Slow cook the fudge sauce on Low for 4 hours or High for 2 hours, until it has thickened slightly. June will notify you when the sauce is ready. If the sauce seems too thin, follow on-screen instructions to continue cooking.

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Whisk in the butter and chocolate chips

Remove the casserole or Dutch oven from the June Oven and uncover. Whisk the sauce to incorporate any chocolate that has collected on the sides of the dish. At this point, the chocolate syrup can be stirred into milk or used anywhere you would use chocolate syrup. To make fudge sauce, immediately add the butter and chocolate chips to the syrup and whisk until completely smooth.

2 tablespoons unsalted butter

¼ cup semi-sweet chocolate chips

silicone oven mitts

Serve or store

Serve the syrup or fudge sauce either hot or at room temperature. (The fudge sauce will continue to thicken as it cools.) Once cooled to room temperature, store the syrup or sauce in an airtight container in the refrigerator for up to one week.

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